Bone Broth Super Soul
It may be centuries old but this hearty soup is making waves in super-food circles and could easily take the title of the big new health food of 2015. Well, new-old if you know what we mean!
As well as being incredibly delicious, bone broth is extremely nutritious, a great source of vitamins and minerals, and is said to have collagen and keratin to help keep your skin and hair soft and smooth.
Add the fact that basketball superstar Kobe Bryant and the NZ Warriors are fans, and well there’s really no reason not to try it.
Makes about 8 cups of broth, depending on cooking time
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 to 24 hours
1.5 kg of beefbones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 unpeeled carrots, cut into 2-inch pieces
1 whole leek, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
6 litre (or larger) stockpot or a large slow cooker
Preheat oven to 230°c. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, 10 to 20 minutes more.
Fill the large stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your stock will be. Add more water if necessary to ensure bone and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.